Fried salt herring, mecklenburg style

6 servings

Ingredients

Quantity Ingredient
6 Salt herring
Milk; for soaking
¾ cup Dry white wine
3 Egg yolks
1 cup Flour
½ cup Butter

Directions

Freshen salt herring with milk: clean and wash herring and soak overnight. Dry with paper towel. Combine wine and egg yolks and beat until blended. Add flour gradually until a smooth batter is formed [ like a medium pancake batter]. Dip fish in batter; heat butter in a large heavy skillet until foaming subsides. Add herring and fry over moderate heat, turning once, until golden brown on both sides, 12-15 min.

Serve with sauerkraut, boiled potatoes and onion rings. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 12-06-95

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